Recipe

Pickled Jalapeno With Onion Carrots Recipe

	Melsmex / All my dishes 1 year, 5 months ago This is like the pickled jalapeno you find in cans, but better!! Prep:20m Cook:5m Servings:8	Melsmex
	mexican

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Ingredients

5 whole cloves

1/4 pound jalapeño peppers -- sliced 1/4" thick

1/2 large onion -- sliced

1/3 cup cider vinegar

10 black peppercorns

2 cloves garlic -- crushed

1 carrot -- sliced 1/4" thick

1 1/2 cups water

2 teaspoons salt

1 bay leaf – crushed

1/3 cup olive oil

Directions

Add all ingredients except olive oil to a medium sized saucepan. Bring to a boil. Lower to a simmer and cook 5 minutes. When done, add 1/3 cup olive oil. When cool, store in a canning jar in the refrigerator for up to 2 weeks. Let stand at room temperature for a while before using as the olive oil will be cloudy until it warms up.

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